1 3/4 c. flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1/2 c. milk
2-3 pints sweetened, sliced ripe strawberries
Most of 1 (12 oz.) container Cool Whip

Blend first 4 ingredients in a bowl. Cut in the shortening with a pastry blender or 2 knives until resembles coarse meal. Make a well in center of dry ingredients; add milk all at one time. Stir with a fork 20 or 30 strokes. Turn out on floured board. Gather in a ball. Knead lightly about 15 minutes. Divide in half. Roll each half about 1/4" thick to fit 2 (8") round cake pans.

Bake at 425 degrees for 15 to 18 minutes or until top is lightly browned. Split short cakes while hot making 4 layers. Put 1 layer in bottom of dish; spoon sliced strawberries with a little juice onto shortcake. Top with whipped topping (sweetened), alternate layers ending with whipped topping.